Cherry Tiramisu
Yield
8 servingsPrep
30 minCook
0 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lady fingers
|
*
|
| ⅔ | cup |
espresso, brewed
|
*
|
| 3 | large |
eggs
at room temperature |
|
| 3 | tablespoons |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 4 | ounces |
semi-sweet chocolate
finely chopped, null, null |
|
| 1 | cup |
Bing cherries
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lady fingers
|
*
|
| 158 | ml |
espresso, brewed
|
*
|
| 3 | large |
eggs
at room temperature |
|
| 45 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 115.6 | ml/g |
semi-sweet chocolate
finely chopped, null, null |
|
| 237 | ml |
Bing cherries
|
* |
Directions
Arrange the cookies in a single layer on waxed paper; drizzle evenly with espresso.
Set aside.
Using an electric mixer, in a large bowl beat eggs and sugar on high speed until thick and pale; set aside.
In a deep, chilled bowl, combine cream, powdered sugar, and lemon juice; beat at high speed until stiff.
Fold cream mixture into egg mixture.
Arrange half the cookies in the bottom of a wide, 2 quart glass bowl.
Cover with half the cream mixture, then evenly sprinkle on half the chocolate.
Top with remaining cookies, cream mixture, and chocolate.
Cover and chill at least 1 hour or up to 3 hours.
Arrange berries around edge of dish.
Cut into wedges, then lift out with a wide serving spoon.
